Whole Latta Enchilada Soup |
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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 6 |
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This comes from my slow cooker cookbook. I have been trying different recipies and this one is to die for. I spiced the meat while it browned with salt, pepper, paprika, cumin, chili onion and garlic powder, cilantro and chipotle. I used the jusice in the beans and tomatoes and drained the corn. I have this pan my mom gave me that makes three inch cylindrical bowls out of cornbread so I served this in those. This was just to die for. We are have dark truffle chocolate mousse for dessert. I hope you guys enjoy. Ingredients:
1 lb lean ground beef |
1 (15 ounce) can mexican-style stewed tomatoes |
1 (15 ounce) can pinto beans |
1 (15 ounce) can whole kernel corn |
2 small onions, chopped |
28 ounces green enchilada sauce (i used this old el paso stuff i have used in other recipies) |
1 (8 ounce) package extra-sharp cheddar cheese (grated, the recipe asks for 4 cheese blend) |
Directions:
1. brown meat and season.
2. drain and place in sprayed slow cooker.
3. add beans with liquid and tomatoes with liquid.
4. drain the corn and add.
5. add coarsely chopped onion
6. enchilada sauce and a dasjh of water 1/3 c maybe.
7. mix well cover and cook on LOW 6 hours.
8. shred cheese into soup after 6 hours and stir
9. serve in cornbread bowls or whatever! let me know what you think of - .
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